Steak Soup
Steak soup is an exceptionally hearty soup boasting a rich beefy flavor. Grab extra dinner rolls to sop up every last luxurious drop of broth!
Servings: 8
Calories: 313kcal
Equipment
Ingredients
- 2 pounds Chuck Roast
- 1 teaspoon Kosher Salt
- ½ teaspoon Fresh Ground Black Pepper
- 1 medium Yellow Onion (sliced)
- 16 ounces Baby Bella Mushrooms (sliced)
- 4 cloves Garlic (minced)
- ¼ cup Butter
- ¼ cup Flour
- 1 cup Stout Beer
- 6 cups Beef broth
- 1 teaspoon Worcestershire Sauce
- 2 sprigs fresh Thyme
- 1 Bay Leaf
- 3 tablespoons chopped Parsley
Instructions
- Cube the chuck roast into bite-sized pieces. Place in large pot and sprinkle with salt and pepper and sear over medium-high heat on the stove top until browned. Then remove meat from the pot with a slotted spoon and set aside.
- Remove the steak and add mushrooms and onions, adding oil or butter if needed. Saute until mushrooms are tender and onions are golden in color. Add garlic and cook for 1-2 minutes, until fragrant. Remove mushrooms, onion, and garlic from pot and set aside.
- Letting the pot cool slightly, melt butter on low heat and sprinkle in flour. Whisk continually while flour browns, 2-4 minutes. (flour will burn easily if it is not whisked)
- Add beer to the flour mixture and mix to combine. Add beef broth and Worcestershire sauce, fresh thyme, and bay leaf. Add beef, mushrooms, onion, and garlic back into the pot.
- Simmer soup for 3 hours, or until beef is tender. (can be cooked longer if needed)
- When ready to serve sprinkle in chopped parsley and ladle soup into bowls.
Notes
This soup tastes even better the next day!
I recommend serving this soup with crusty bread to soak up the savory broth.
Nutrition
Calories: 313kcal | Carbohydrates: 8g | Protein: 26g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 93mg | Sodium: 1114mg | Potassium: 759mg | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 1.9mg | Calcium: 48mg | Iron: 3.2mg